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Chicken, Roasted Red Pepper and Goat Cheese Lasagna

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“From Closet Cooking”
1hr 40mins

Ingredients Nutrition


  1. Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
  2. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
  3. Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.
  4. Reduce heat and simmer until the sauce starts to thicken, about 15-20 minutes.
  5. Mix in the chicken and parsley and set aside.
  6. Start cooking the noodles as directed on the package.
  7. Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
  8. Mix in the flour and let simmer until it returns to a light golden brown.
  9. Mix in the milk, nutmeg and goat cheese and heat until it thickens.
  10. Lightly grease the bottom of a 9"x13" inch baking dish.
  11. Place a layer of noodles in the dish followed by 1/2 of the tomato sauce.
  12. Place another layer of noodles over the tomato sauce.
  13. Sprinkle 1/2 of the feta, 1/2 of the chopped basil and 1/2 of the roasted red peppers over the noodles.
  14. Spoon half of the ricotta in small spoonfuls over the noodles.
  15. Spoon 1/3 of the bechamel sauce over the layer.
  16. Place another layer of noodles over this.
  17. Repeat this sequence and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella and parmesan.
  18. Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 35-50 minutes.

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